For the prawns, mix all the ingredients of the marinade and coat over the prawns and keep them aside for 30 minutes to 2 hours.
Preheat the oven to 200 C. Lay the prawns on a baking or roasting tray and cook for 7-10 minutes, until cooked. Turn in-between to ensure even colouring.
To create the stir-fry, firstly heat the oil and sauté the ginger – follow this by adding the rest of the ingredients. Sauté the vegetables and herbs for few minutes and then add light soy and fish sauce and then remove.
For the chutney, make a fine paste with the ingredients then put this to one side. Heat a little oil in a pan and add the asafoetida, mustard seeds, cumin seeds and channa daal.
Sauté until the spices crackle, add curry leaves and pour the oil with spices over the coconut paste and mix well.